The invention relates to a rotary shaft for processing foodstuffs, the rotary shaft has a rotation axis and the rotary shaft comprises at least one tool which extends along the rotation axis. The tool has an airfoil profile such that the tool comprises a leading edge, a trailing edge, an upper surface and a lower surface. Further, the tool comprises at least one fluid channel between the mean camber line of the airfoil profile and the upper surface of the tool.

A process for preparing a soft cheesecake mixture, comprising the following steps: placing the ingredients for preparing the soft mixture in a pre-mixing member; carrying out a step of pre-mixing the aforesaid ingredients so as to blend them together to obtain a pre-mixed mixture having a density comprised between 0.72 g/mL and 0.84 g/mL; transferring the pre-mixed mixture into a collection tank whose temperature is maintained at a value comprised between 25° C. and 40° C.; continuously transferring a part of the pre-mixed mixture present in the collection tank towards a homogenising member; carrying out a step of homogenising the pre-mixed mixture by means of the homogenising member, whose temperature is maintained at a value comprised between 25° C. and 40° C. so as to obtain an emulsified mixture having a density comprised between 0.81 g/mL and 0.92 g/mL. The subject matter of the present disclosure is also a production plant for producing the soft cheesecake mixture.

A dough kneading device has a kneading drum for predefining the bottoms and side walls of kneading chambers, which serve to receive dough pieces to be kneaded. A kneading belt over a circumferential portion abuts the kneading drum for closing the kneading chambers. The kneading belt has a plurality of passage openings with a typical diameter which is smaller than 12 mm. This results in a dough kneading device with which even moist doughs can be kneaded without the use of anti-adhesive agents, if possible, without the dough adhering to the kneading belt and/or the kneading chambers in an unwanted manner.

A grain and flour supply apparatus is provided, including a holding bin provided above a container and having an exhaust port from which gas is discharged, an introduction port into which grain and flour are introduced, and a supply port which supplies the grain and flour to the container; a first vacuum breaker valve opening and closing the exhaust port; a second vacuum breaker valve opening and closing the introduction port; a third vacuum breaker valve opening and closing the supply port; a temperature sensor measuring the temperature in the holding bin; a vacuum device drawing a vacuum in the holding bin; and a control device configured to control the first vacuum breaker valve, the second vacuum breaker valve, the third vacuum breaker valve, and the vacuum device, and set with a target temperature.

Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

A baking attachment for a kitchen appliance has an outer container with inner walls enclosing a receiving compartment and an insertion opening on an upper side. A preparation container is arranged in the receiving compartment. A heating device is provided in an intermediate space between a base and side walls of the preparation container and inner walls of outer container. A mixing and kneading mechanism and a cover for the insertion opening are provided. The outer container detachably inserts into a receiving section of the kitchen appliance base. A free end of a rotary shaft of the mixing and kneading mechanism arranged in a connection section has a first coupling section for rotationally fixed connection to a second coupling section on a drive shaft of the kitchen appliance base. Electrical contact elements of the heating device in the connection section detachable connect to electrical contacts of a kitchen appliance base.

The invention relates to a device for injecting a fluid, in particular a cryogenic fluid, the device comprising a fluid feed head and a fluid dispenser body, detachably mounted on said feed head, said feed head comprising a groove for circulating the fluid fed to said body, said groove being closed when the body is mounted on the feed head and said groove being open when the feed head and the body are detached from one another.

Disclosed is a method for distributing a food fluid in a bakery, including the circulation of food fluid from a cold room to at least one metering point, in supply piping arranged between the cold room and the metering point, the cold room being remote from the metering point. The supply piping includes two piping segments and a set of one or more valves, arranged in such a way that: for a first configuration of the set of one or more valves, the two piping segments supply food fluid, in parallel and simultaneously, to the metering point from at least one tank of food fluid located in the cold room, and for at least one other configuration of the set of one or more valves, the two piping segments form a fluid circulation loop.

A nut paste preparation for food and beverages is formed by processing blanched, unroasted nuts into a nut based flour having a mean particle size between about 0.002 and 0.012 inches. The processing occurs without adding water and oil. The temperature during processing does not exceed 140 degrees Fahrenheit. The nut based flour is sheared without adding water and oil to form a nut paste. The temperature during shearing does not exceed 120 degrees Fahrenheit. The nut paste after shearing has a mean particle size of about 1 to about 40 microns.

A food and beverage paste preparation is formed by delivering a flour derived from nuts, seeds, grain or beans into a shear mixer. The flour may have a mean particle size between about 0.002 and 0.012 inches and a moisture content between about 4 to about 6 percent. The flour is sheared without adding water for mixing to form a food and beverage paste. The temperature during shearing does not exceed 120 degrees Fahrenheit and the food and beverage paste after shearing has a mean particle size of about 1 to about 40 microns.